Anonymous Modernist 1112

In California an approved HACCP is required for any facility using vacume pack/sous vide methods. There is only one person in the state authorized to approve these HACCP plans. From our Health Department I have only heard of 1 restaurant that had an approved plan and it is closed. Our Health Department deducts 6 points from the score of any facilityhaving vacume pack equipment on site. Then they ignore it because they feel they have done their job and know that it is impossible to comply because the only person in the state that can approve plans doesn't. There are restaurants in our county that use sous vide to cook almost everything they serve. This is an example of government applying the ScientificMethod.